Teeccino Panna Cotta

Patricia Harrington is the author of “La Petie Assiette: Simple Gluten-Free Baking” and has come up with a sweet and delicious Panna Cotta recipe which uses our Teeccino Dandelion Mocha and Teeccino Dandelion Caramel Nut flavors that could be done two ways: vegan or with dairy! This creamy Italian custard is to die for and is a must for all of your parties and get together’s! You can find more about Patricia here at: http://www.simplegfbaking.com
Course Dessert

Ingredients

Vegan Ingredients

  • 1 15 oz can Coconut Cream, extra thick
  • 1 envelope plain gelatin
  • 1 cup Teeccino Dandelion Mocha brew
  • 1 tablespoon date syrup
  • ¼ cup sugar
  • 1 cup chocolate almond milk
  • 1 cup toasted unsweetened shredded coconut
  • For those wanting for vegetarian gelatin visit this link.

With Dairy Directions

  • 1 envelope plain gelatin
  • 2 cups heavy cream
  • ¼ cup sugar
  • 2 cups buttermilk
  • ¾ cup Teeccino Dandelion Caramel Nut brew
  • 1 tablespoon date syrup
  • ½ cup toasted chopped almonds

Instructions

Vegan Directions

  • Sprinkle gelatin over a ¼ cup brewed Teeccino; let sit 10 minutes
  • Pour 1 cup brewed Teeccino in a saucepan with date syrup and reduce to ¼ cup syrup
  • Heat ½ cup coconut cream until very hot, but not boiling
  • Remove coconut cream from heat and add gelatin, sugar & Teeccino syrup; whisk until all is dissolved
  • Gradually stir in remaining coconut cream and then almond milk
  • Divide among 8-10 4 oz ramekins
  • Sprinkle tops with toasted coconut
  • Chill for at least 4 hours. Best if left to chill over night
  • Serve with more toasted coconut &/or Whipped Coconut Cream

With Dairy Directions

  • Sprinkle gelatin over a ¼ cup brewed Teeccino; let sit 10 minutes
  • Pour 1 cup brewed Teeccino in a saucepan with date syrup and reduce to ¼ cup syrup
  • Heat ½ cup heavy cream until very hot, but not boiling
  • Remove cream from heat and add gelatin, sugar & Teeccino syrup; whisk until all is dissolved
  • Gradually stir in remaining heavy cream and then the buttermilk milk
  • Divide among 8-10 4 oz ramekins
  • Sprinkle tops with toasted almonds
  • Chill for at least 4 hours. Best if left to chill over night
  • Serve with more toasted almonds &/or Whipped Cream

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